Best do-it-yourself pizzas in the South Bay

The trend of the moment is Do-It-Yourselfpizza, which comes as something of a surprise since, well, I thought ordering a pizza had long been a DIY experience. You know, when the server gets around to you, you say: “Yeah, I’ll have a medium pie with pepperoni and mushrooms, and extra cheese. And no anchovies please.” Isn’t that Do-It-Yourself?

Of course, DIY pizzas involves standing in line, gazing raptly at the ingredients laid out on a cold “mise en place” table, and then pointing at what you want. So, I guess the difference is an increased involvement in the making of the pie. Instead of just ordering from the menu, you order from what you see. And it must be working, since DIY pizza places are popping up all over town. One of the fastest growing of them can be found in the Rolling Hills Plaza, where it’s easier to order a pizza than to find a parking spot.

Blaze Fast-Fire’d Pizza

Rolling Hills Plaza, 2625 Pacific Coast Hwy, Torrance. 310-325-9500

At Blaze Fast-Fire’d, as you wait, you can study the possibilities, which are many: seven meats (including applewood bacon, crumbled meatballs and smoked ham), 15 veggies (ranging from olive and garlic, to jalapenos and pineapple), seven cheeses (goat and gorgonzola, and yes, vegan cheese too) and six sauces (from classic red to pesto drizzle and white cream).

The various combinations are, obviously, near infinite. Or, you can just go for one of the pre-made “Signature Pies” — the “Green Stripe” of chicken, red peppers, garlic, mozzarella, arugula and pesto is suitably colorful. The prices are low with the basic pie at $5, topped with mozzarella, parmesan and red sauce. Add on toppings, and it goes up to $7.45. There’s a smaller salad and a larger salad as well. That it’s. The menu notes you can “Go Freakishly Faster” by ordering online. This is the future of pizza — and it’s got a good crust.

PizzaRev

460 N. Sepulveda Blvd., El Segundo. 310-426-6320

If I’m correct, the equally fast-growing PizzaRev chain first popped up near college campuses. In fact, there’s one near Pierce College in Woodland Hills (6439 Canoga Ave, Woodland Hills. 818-347-4990). Pizza is perfect dorm and crash pad chow, and PizzaRev does it with panache. The motto here is: “Craft Your Own.” And the choices are even more vast than they are at Blaze. In the case of PizzaRev, there are four sauces, five cheeses (including feta and bleu, which makes for a curious pie) — and lots of toppings, including 11 proteins (spicy chorizo and crumbled beef meatballs among them). Then there are 17 veggies — fennel seed? capers? sundried tomatoes? You betcha!

You can get a gluten-free crust, and vegan cheese, neither of which do much for me. But I do like the added option of crafting your own entrée salad, from a list of toppings and dressing added to romaine lettuce, even a choice of greens. There’s also a Caesar and a House as a side salad. Of course, you can choose from any of the nine pre-assembled pies; it’s hard to go wrong with the Rev’d Up Meat & Peppers pie of mozzarella, Italian sausage, meatballs and jalapenos. It’s a proper pizza for watching SportsCenter.

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800 Degrees

10889 Lindbrook Dr., Westwood. 424-239-5010.

This may not be considered a South Bay joint, but I would be remiss if I didn’t make mention of 800 Degrees in Westwood. The spinoff of the Umami Burger chain near UCLA, has lines that often stretches out the door. The menu includes a section of burrata (soft mozzarella) dishes, small bites (try the truffle cheese bread), and artisan pies topped with any of 14 proteins (bacon marmalade or rock shrimp?), nine cheeses (truffle cheese from Italy among them), and 20 vegetables (peppadew peppers? butternut squash? gosh!). In this case, you order one of the four classics, and then pay a buck each for the add-on toppings. Or, you go for one of the 15 pre-assembled “Specialty Pies,” half of which are sauceless. This is some of the edgiest pizza in town — and it is served with a killer chopped salad.

Merrill Shindler is a Los Angeles-based freelance dining critic. Send him an email at mreats@aol.com